Preheat the oven to 180 Celsius / 350 Fahrenheit, and put a bain-marie of water in to warm on the middle shelf. Have ready a 8×13 square baking dish or cake tin with a solid bottom, lined with greaseproof paper.

In a bowl, beat the egg yolks with 3/4 of the sugar until thick and pale. Scrape out the seeds from the vanilla pods and mix into the egg-sugar mixture. Add the yogurt, lemon and orange zest, lemon juice, and the flour, and mix well.

In a separate bowl, whisk up the egg whites with the remaining sugar until soft peaks form. Gently and evenly, fold the whites into the yogurt mixture.

Pour the mixture into the baking tin. Place the tin in the bain-marie, making sure that the boiling water comes halfway up the tin, and cook for about 20 minutes.

Then add the chopped pistachios, sprinkling them gently on top, and continue cooking for a further 20 minutes or until the top is light brown in color. The correct consistency of the cake should be a light sponge on top with a wet custard below.

Mix together the tomatoes, red pepper, and onion and set aside. In a separate dish, whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and 1/3rd teaspoon of salt. Pour over the tomatoes and mix gently.

Arrange the tomatoes, pepper, and onion on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.

We make the marinade in a mortar and pestle. Pound the garlic with the salt until a smooth paste is formed, then add the cumin followed by the lemon juice, vinegar, paprika, coriander, and olive oil. Rub two-thirds of the marinade into the fish and stand in the fridge between 20 minutes and 2 hours.

Boil the potatoes in salted water for 10-15 minutes until just tender. Drain and halve lengthways. In a medium saucepan, heat 2 tbsp of the olive oil over a medium heat and fry the garlic until light brown. Add the tomatoes and toss for 2 minutes until they begin to soften. Stir in the green peppers and remaining marinade and check for seasoning. In a 25cm tagine, saucepan, or frying pan with a lid, spread the potatoes evenly over the bottom. Scatter three-quarters of the pepper and tomato mixture over the potatoes, then place the marinated fish on top. Dab a little of the remaining pepper and tomato on top of each fish as well as the olives. Add the water, drizzle on the remaining tbsp of olive oil, put on the lid, and steam over a medium to high heat for 10-15 minutes or until the fish is cooked through.

Heat three tablespoons of the olive oil in a large saucepan, and cook the onions on medium heat for 10 minutes, stirring occasionally, until soft but not coloured. Add the peppers and artichokes, and cook, stirring, for five minutes, then add the stock, sugar, half a teaspoon of salt and a quarter-teaspoon of white pepper, and bring to a boil. Cover and simmer for 15-20 minutes, until the artichokes are cooked, and take off the heat. Add half the coriander, leave to sit for five minutes, then blend – try to keep a bit of texture.

Serve the soup hot with a sprinkle of fresh coriander, croutons (optional) and a drizzle of olive oil.

In a large bowl, use your hands to mix the beef, onion, breadcrumbs, parsley, egg, allspice, half a teaspoon of salt and some black pepper. Form into 5cm x 3cm meatball-like shapes. Makes ~20 meatballs.

Heat the oil in a large pan for which you have a lid, and sear the meatballs all over for about five minutes in total. Remove them and add celeriac, garlic and remaining spices to the pan. Cook on high heat, stirring, for two minutes, return the meatballs to the pan and add the stock, lemon juice, half a teaspoon of salt and some black pepper. Bring to a boil, turn down the heat, cover and simmer gently for 30 minutes. Remove the lid and leave to bubble away for 10 minutes more, until the sauce is quite thick.

Remove the pan from the heat and let it sit for a few minutes to settle. Taste, season as necessary and serve topped with a dollop of yoghurt and a sprinkling of parsley.

Drizzle large skillet with olive oil, and heat over medium heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper, garlic, and bell pepper, and continue cooking for about a minute.

Throw in spinach leaves and toss gently until completely wilted, about one minute. Remove from heat and set aside.

Then, add chicken broth. Stir frequently and wait until liquid is absorbed before adding water. (This process is necessary in order to achieve proper creamy texture.) Add 1 can of water and continue stirring until all is absorbed. Add remaining can of water. Stir frequently until most of water is absorbed and rice is cooked, about 20 to 25 minutes. When cooked, rice should be tender but not mushy and sauce should have a creamy texture.

Stir in cheese and parsley until evenly distributed. Taste and add salt and pepper, if you wish. Serve in a shallow soup bowl scattered with thick gratings of Parmesan cheese and Italian parsley.

Making the fillingIn the wok, warm the oil over medium heat. Add garlic and cook until golden. Add chicken and stir until ready. Then stir in bean sprouts, carrot, baby corn, and green onion. Add fish sauce, oyster sauce, and sugar. Add noodles and stir well until done, and set aside.

Wrapping the spring rollsPlace 1/4 of the filling in one corner of the spring roll pastry, fold the bottom side of the pastry to cover the filling, and roll until halfway through the pastry. Dab some egg on the edges of the pastry with brush or finger, then fold the left and right side and keep rolling up tightly.

Preheat the oil over medium heat. Deep fry spring rolls until golden brown, then transfer to the strainer to drain the oil. Remove extra oil from the spring rolls with a tissue or paper towel. Serve with sweet chili sauce.